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Moroccan Orecchiette With Grilled Fish Salad
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    Moroccan Orecchiette With Grilled Fish Salad

  • 12 ounces pasta -- dried orecchiette
  • 1 tablespoon olive oil
    Sauce:
  • 2 teaspoons cumin
  • 1 teaspoon paprika -- sweet
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 3 garlic cloves -- minced
  • 1/2 small yellow onion -- minced
  • 1/3 cup chopped fresh cilantro -- (coriander)
  • 1/4 cup chopped fresh parsley
  • 1/3 cup fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
    Tuna:
  • 1 pound tuna steak -- or swordfish fillet
  • 1 tablespoon olive oil
    Garnish:
  • 1 lemon -- cut into 6 wedges
  • 1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).

    2. In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.

    3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.

    4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil. Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes.

    5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

    6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.

    CHERMOULA (Morocco) - a simple, robust sauce with as many variations as there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and Salads (1996: Time-Life). 6/30/1997 Contact: phannema@wizard.ucr.edu | http://wizard.ucr.edu/~phannema

    Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).

    From: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir
    Posted By: Kitchen PATh
    Post Date: Mon, 30 Jun 1997

    *BACK TO SALADS*

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